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Matcha Condensed Milk

This keto low carb matcha condensed milk is perfect to use as a dip for berries or drizzled on top of waffles or pancakes! It takes only a few ingredients and is so simple to make. Stores well in the fridge for 4-6 days.
Course Dessert
Cuisine Asian, Asian Fusion, Worldwide
Keyword keto condensed milk, low carb condensed milk, matcha dessert syrup, sugar free condensed milk, sugar free dessert syrup, sugar free matcha syrup
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 15 minutes
Servings 1 Cup
Calories 558kcal


  • 1/2 Cup Heavy Cream
  • 3 tbsp Monkfruit Erythritol Blend
  • 1 tbsp Butter
  • 1 tsp Matcha Powder


  • Gather all the ingredients.
  • Using a large Teflon frying pan, add heavy whipping cream, Monkfruit Erythritol Blend, Matcha Powder and butter on medium and heat to a slight boil. Once boiling, simmer for 10-15 minutes or more until thickened thickened while stirring often to dissolve the Matcha Powder. Note - using a large Teflon frying pan will shorten this process rather than using a sauce pan.
  • Next, remove the mixture from heat and pour into a mixing bowl. Transfer to the fridge for 5-10 minutes to let it cool. It should hold in the fridge for 4-6 days.



Calories: 558kcal | Carbohydrates: 4g | Protein: 10g | Fat: 56g | Saturated Fat: 35g | Cholesterol: 194mg | Sodium: 147mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 2854IU | Calcium: 77mg | Iron: 3mg